Seaweed extract for creamy desserts February 9, 2018

Known for their sustainably-produced natural seaweed and other algal extracts, Algaia has launched at the end of last year a new alginate line – Satialgine DVA – considered to be part of the next generation of seaweed extract for premium dairy and non-dairy dessert applications.

This seaweed extract product is now an option for consumers who have food sensitivities to dairy/eggs or want a vegan and/or low-fat alternative to high-fat desserts. The company harvests brown algae locally, i.e. a few miles from its plant in Brittany, which ensures a constant fresh, local supply of raw material. The proximity to the source also reduces the need for seaweed preservation as well as greenhouse gas emissions resulted from transportation.

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A one-day session on “Sustainable biorefinery for marine resources”, led by Station Biologique de Roscoff (CNRS) and OLMIX, partners of the GENIALG H2020 project, as well as CBB Capbiotek, will take place on Thursday 11 September as part of Sea Tech Week.

The GENIALG project will host a one-day session on Sustainable biorefinery for marine resources on Thursday 11 September. It will be the opportunity to discover pioneering companies and projects implementing the concept of large-scale integrated biorefineries in the EU.

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This project has received funding from the European Union’s Horizon 2020 Framework Programme under grant agreement No 727892. This output reflects the views of the author, and the European Union cannot be held responsible for any use which might be made of the information contained therein.

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